Taylor's Baked Potato Bisque
Baked potato bisque was one of my favorite soups until I moved to a plant-based cuisine and stopped used dairy milk. After some experimenting, I am now back to loving this favorite, especially on cool evenings. The ked potatoes add flavor and a eamy consistency.
- 4 cups water
- 2 lbs. small golden potatoes, washed and cubed
- 2 medium onions chopped or sliced thin
- 2 cans creamed corn or 16 oz frozen white corn
- 1 8-ounce package angel hair pasta
- 2 Tbsp mock-chicken seasoning
- 1 tsp ground black pepper
- 1 tsp thyme
- 1 tsp marjoram
- 1 tsp basil
- 2-4 cups almond milk based on desired consistency
Rinse potatoes, cut into quarters or sixths (depending on size), and place on a cookie sheet. Bake in oven pre-heated to 400o F for 35-45 minutes until skins are beginning to brown and be a bit crusty. Remove from oven.
While potatoes are baking, place water, onions, corn, and seasonings in a large saucepan and bring to a boil. Turn heat to medium-low and cook until tender,stirring periodically.
When onions are becoming soft, cook pasta, drain, rinse, and add.
Stir in baked potato pieces.
Add almond milk and heat through but do not boil.
Ladle into serving bowls and enjoy.
May garnish with parsley sprigs, if desired